- 2 packets instant grits
- 2 Tbsp dry milk
- 2 Tbsp bacon bits or shelf stable bacon
- ½ tsp onion powder (not onion salt!)
- ½ tsp dried diced garlic
- 2 ounces shelf stable cheddar cheese
At home pack the dry ingredients in a pint freezer or sandwich bag, depending on method used for cooking. Tuck the cheese in with it. Mar bag “Add 1 cup water”.
Dice the cheese up, add to the freezer bag. Add in 1 cup near boiling water stirring well. Seal the bag tightly and let sit for 5 minutes or until cool enough to eat.
Insulated mug method:
Dice the cheese up and add it and the dry ingredients to your mug. Add in 1 cup boiling water and stir well. Cover tightly, and let sit for 5 minutes, or until cool enough to eat.
One pot method:
Dice the cheese up, meanwhile bring 1 cup water to a boil in your pot. Turn off your stove and add in the dry ingredients, then the cheese. Stir well, cover tightly and let sit for 5 minutes, or until cool enough to eat.